Thursday, January 30, 2014

I first posted this Chicken Tortilla Soup recipe in the summer of 2009. I have consistently made it since then, and over the years I have slightly modified the recipe to make it more simple and quick. This soup is a staple for us during the winter months, and I often immediately freeze half the batch so we can have it ready for a quick weeknight dinner. The soup itself is quite healthy - it's a tomato broth based soup unlike many of the creamy/cheesy restaurant versions of Chicken Tortilla Soup. The toppings are certainly not optional for us - they really elevate this meal to something amazing. As Baby Sister is due to join us two weeks from today (!!!), I feel more at ease knowing there's a container of this soup in my freezer :-)

Crushed tortilla chips/tortilla strips (you can find these at the store near the croutons)

1 Roma tomato, diced

Chopped fresh cilantro

Shredded cheese (Monterey Jack, Cheddar, etc.)

Light sour cream

Directions:

Preheat the oven to 350°.

1. Slice the tomatoes in half. Spread 1 tablespoon of the
olive oil on a foil-lined baking sheet and arrange the tomatoes on top, skin
side up. Drizzle the tomatoes with another 1 tablespoon of the olive oil. Roast
the tomatoes for 35 minutes, until the skins wrinkle and the tomatoes are
slightly brown around the edges.

2. Heat the remaining 1 tablespoon of olive oil in a
heavy-bottomed, 4-qt. soup pot over medium heat. Add the onion, garlic, and
bell pepper and sauté about 5 minutes, until the vegetables become soft. Stir
in the chili powder and cumin and cook for 1 minute.

3. Add the chicken stock and water. Bring to a boil over
medium heat, then cover, decrease the heat and simmer 10 - 15 minutes.

4. Meanwhile, place the chopped jalapeños, the canned
tomatoes with their juices, and the roasted tomatoes (included all the juices
and browned tomato bits) in the bowl of a food processor fitted with a metal
blade. Puree the jalapeño-tomato mixture about 1 minute. Transfer the mixture
to the soup and continue simmering, covered, about 30 – 60 minutes.

5. Add salt and pepper to taste along with the cooked shredded
chicken. Simmer a few minutes until chicken is heated through.